Delicious & Easy Palak KhichdiVeg

1

In a bowl, combine the washed yellow moong dal, rice, a pinch of turmeric powder, salt, and water.

2

Place a stand inside a pressure cooker with a little water, then set the bowl inside.

3

Cover the cooker and pressure cook until the dal and rice are soft.

4

While the khichdi is cooking, place the spinach leaves and a little water into a blender.

5

Blend until smooth to create the palak puree.

6

Heat ghee in a pan. Add half of the ginger and garlic and sauté briefly.

7

Add the chopped onions and cook until they turn golden brown.

8

Stir in the chopped tomatoes and green chillies. Cook until the tomatoes are soft.

9

Add the spinach puree and garam masala to the pan. Mix well and cook for 6–7 minutes.

10

Add the cooked rice and dal mixture to the pan. If the consistency is too dry, add a little water (using the blender jar helps incorporate any leftover puree).

11

Season with salt to taste and let the khichdi simmer for about 7 minutes.

12

In a small separate bowl, heat fresh ghee.

13

Add the cumin seeds, cinnamon pieces, cloves, dry red chillies, asafoetida, the remaining ginger and garlic, a few curry leaves, and coriander leaves. Mix well.

14

Pour the prepared tadka over the cooked khichdi and mix well.

15

Cover the khichdi for 5 minutes before serving to let the flavors meld together.